Black beans with fresh plums & bell peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Plums, purple |
| 1½ | tablespoon | Butter, unsalted OR |
| 1½ | tablespoon | Corn oil |
| 1 | large | Onion; chopped |
| 1 | large | Bell pepper, red; seeded and chopped |
| 1 | large | Bell pepper, yellow; seeded and chopped |
| 2 | Garlic cloves; crushed and minced | |
| 2 | Cloves, whole | |
| 2 | teaspoons | Cumin, ground |
| ½ | cup | Cilantro, fresh; minced |
| 2 | teaspoons | Lemon juice, fresh |
| 1 | teaspoon | Honey, light (or substitute) |
| 2 | cups | Beans, black; cooked,drained |
Directions
Fill a deep saucepan with water and bring to a boil.
Add plums and boil for 30 seconds to loosen skin.
Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet. Add onion, red and yellow gell peppers, garlic, cloves, cumin and cilantro. Saute gently, stirring often, until onion softens, about 5 to 10 minutes.
Meanwhile, peel plums, remove pits and chop pulp. Add pulp, lemon juice and honey to onion mixture. Add beans, cover and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent stickikng. Makes 3 to 4 servings.
Per serving: 299 cal; 10 g prot; 7 g fat; 48 g carb; 12 mg sod; 9 g fiber. Lacto/Vegan Vegetarian Times, August 1993/MM by DEEANNE